My kids love salmon nuggets, especially from a kebab stick. My 9-year old will now nibble on raw salmon pieces and sashimi, so I’m onto a winner. This recipe melds smoked salmon kebabs with coleslaw – raw veg power! Coleslaw is a festive summer salad that mostly everyone loves.

Ingredients
(Serves 4)
2 cups Chinese cabbage finely shredded
1 cup snow peas sliced diagonally
2 sticks celery thinly sliced
2 kaffir lime leaves thinly shredded
3 spring onions thinly sliced
3/4 cup blanched peanuts toasted and coarsely chopped
1 pack Salmon nuggets, or slice up your own from a fresh fillet
Rice Bran Oil for cooking

Dressing
1 tablespoon soy sauce
1 teaspoon sesame seeds
1 teaspoon balsamic vinegar
2 tablespoons lime juice
1 teaspoon runny honey

Method
1.Combine all the ingredients for the coleslaw in a bowl, drizzle with the dressing and gently toss together just prior to serving.
2.Brush the kebabs with a little olive oil and grill under a hot preheated grill for approximately 8 minutes, turning as they cook.
3.Serve the crisp slaw alongside the kebabs.

Dressing:
1.Combine all the ingredients together. Serves 4.

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